Tender ginger soaked with sweet and vinegar(kai wei tang cu pao nen jiang )

Tender ginger soaked with sweet and vinegar

Introduction:

"If you eat radish in winter and ginger in summer, you don't need a doctor's prescription. Ginger is warm, dispelling cold and relieving pain. It is easy to catch cold when staying in air-conditioned room for a long time in summer. Eating ginger can dispel wind and dispel cold. The volatile oil in ginger can promote blood circulation and stimulate cerebral cortex, respiratory center of heart and vascular motor center. Eating ginger can refresh the mind. Eating more cold food in summer will inevitably breed bacteria. Ginger has the function of sterilization and detoxification Efficacy: in summer, we sweat more, drink more water, dilute gastric juice and lose appetite. Gingerol in ginger can stimulate the taste nerve of tongue and the receptors on gastric mucosa, promote gastrointestinal congestion and promote the secretion of digestive juice through nerve reflex, so as to play the role of appetizer, spleen, digestion and appetite

Production steps:

Step 1: all ingredients plus raw materials

Step 2: 500 grams of superior tender ginger

Step 3: slice ginger

Step 4: after cutting, add the right amount of salt and marinate in the refrigerator overnight

Step 5: the next day take out a sun, not too dry, a little Yan on the line

Step 6: mix the marinade of sugar and vinegar

Step 7: put the ginger in and cover it

Step 8: package it and eat it in two days

Materials required:

Tender ginger: 500g

Salt: two teaspoons

Vinegar: small half bottle

Sugar: 50g

Note: according to personal taste, tender ginger can be directly soaked in this way without sun exposure, and the taste is also very good! It's better to put vinegar and sugar in the pot, boil and cool before putting ginger. It will taste better!

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Kai Wei Tang Cu Pao Nen Jiang